Butyric Acid price Pakistan

Structure 

• • Formula: The molecular formula for butyric acid is
    C4H8O2cap C sub 4 cap H sub 8 cap O sub 2𝐶4𝐻8𝑂2
  • Systematic name: The IUPAC (International Union of Pure and Applied Chemistry) name is butanoic acid.
  • Structure: Butyric acid consists of a four-carbon chain with a carboxyl (
    COOHcap C cap O cap O cap H𝐶𝑂𝑂𝐻 functional group at one end. The structure can be written as
    CH3(CH2)2COOHcap C cap H sub 3 open paren cap C cap H sub 2 close paren sub 2 cap C cap O cap O cap H𝐶𝐻3(𝐶𝐻2)2𝐶𝑂𝑂𝐻

Chemical and physical properties 

• • Appearance: It is a colorless, oily liquid.
  • Odor: It has a strong, unpleasant smell similar to rancid butter.
  • Taste: It has a somewhat butter-like taste with a sweet aftertaste.
  • Molar mass: 88.11 g/mol.
  • Solubility: Miscible with water, ethanol, and ether.
  • Density: 0.960 g/mL at 20 °C.
  • Melting point:-5.1negative 5.1−5.1°C (22.8 °F).
  • Boiling point: 163.75 °C (326.75 °F).
  • Weak acid: Butyric acid has a pKa of 4.82, which means it is a weak acid that readily reacts with bases to form salts and esters called butyrates or butanoates. 

Occurrence 

• • Dairy products: It is found as a glyceride in milk, especially goat, sheep, and buffalo milk, and makes up about 3–4% of butter.
  • Rancid butter: When butter becomes rancid, butyric acid is liberated by the hydrolysis of its glycerides, producing its characteristic foul odor.
  • Mammalian gut: It is produced in the colon through the anaerobic fermentation of dietary fiber by gut bacteria. This makes it a crucial energy source for the cells lining the colon.
  • Other natural sources: It is also found in parmesan cheese, vomit, body odor, and plant and animal fats. 

Production 

• • Industrial production: Butyric acid is commercially produced via the hydroformylation of propene and syngas to form butyraldehyde, which is then oxidized to create butyric acid.
  • Microbial biosynthesis: It can also be produced through the fermentation of sugars or starches by specific anaerobic bacteria, such as Clostridium species. This process was discovered by Louis Pasteur in 1861. 

Uses 

• • Food and flavoring: Esters of butyric acid, such as methyl and ethyl butyrate, have mostly pleasant, fruity aromas and are used as food additives and flavorings.
  • Plastics: It is used in the synthesis of cellulose acetate butyrate (CAB), a thermoplastic with increased flexibility and resistance to degradation compared to cellulose acetate.
  • Health and medicine: As a short-chain fatty acid, butyrate provides a major energy source for colon cells, helps maintain a healthy gut, and has anti-inflammatory properties. It has been studied for potential therapeutic benefits for gastrointestinal disorders and colorectal cancer.
  • Fishing bait: Due to its powerful odor, it is used as an additive in fishing bait.
  • Perfumes and fragrances: Esters of butyric acid are used as aromatic compounds in the perfume industry. 

Safety and handling